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Best Marry Me Chicken Recipe

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Marry Me Chicken Recipe, A dish so irresistible, it might just lead to a proposal! Also known as Tuscan Chicken, this creamy, indulgent meal is packed with deep, rich flavours.
My Equipment:
Ingredients
• For the Chicken:
o 2 chicken breasts & 2 boneless chicken thighs (cut into manageable pieces)
o 1 tbsp salt
o 1 tbsp black pepper powder
o Plain flour (for coating)
o ½ cup cooking oil
• For the Sauce:
o 75 g butter
o 1 onion, sliced super thin
o 1 tbsp ginger paste
o 1 tbsp garlic paste
o 1 tsp oregano
o 1 tbsp fresh rosemary, roughly chopped
o 2 tsp chili powder
o 1 tsp mustard
o 6 sun-dried tomatoes, cut into strips
o 3 tbsp tomato puree
o 1 cup chicken broth
o 1 handful fresh spinach
o ½ cup double cream
o ½ cup grated cheese
o Fresh basil, chopped (for garnish)
________________________________________
Method
1. Prepare the Chicken:
o Season the chicken pieces with salt and black pepper. No need for long marination—just a quick mix, and we’re good to go.
o Coat the chicken in plain flour, shaking off excess. This helps create a beautiful golden crust when frying.
2. Fry the Chicken:
o Heat the oil in a dry frying pan over medium heat.
o Add the chicken pieces carefully—don’t touch them for the first 3 minutes to allow a golden crust to form.
o Once golden brown, remove the chicken. It will finish cooking in the sauce.
3. Build the Flavourful Sauce:
o Remove 80% of the oil, leaving behind the browned bits. Add butter and let it melt, scraping the pan to absorb all that flavour.
o Add sliced onions and a pinch of salt. Cook until golden and soft (about 7 minutes).
o Stir in ginger and garlic paste, sautéing for a minute until fragrant.
4. Add the Spices & Tomatoes:
o Stir in oregano, rosemary, chili powder, mustard, and sun-dried tomatoes.
o Cook for a minute, ensuring the spices release their aroma without burning.
o Add tomato puree and cook for another minute to remove the raw tomato taste.
5. Deglaze & Simmer:
o Pour in chicken broth, increasing the heat slightly. Let it gently boil for 2 minutes—this deepens the sauce’s flavour.
o Stir in fresh spinach and let it wilt into the sauce.
6. Make it Creamy & Rich:
o Pour in double cream, stirring continuously to blend into a luxurious, silky sauce.
o Add half of the grated cheese, letting it melt into the sauce.
7. Bring Back the Chicken:
o Add the golden-fried chicken pieces back into the pan, flipping them to coat in the sauce.
o Let it cook for 5 minutes, allowing the flavours to meld while the sauce thickens to perfection.
8. Final Touch & Serving:
o Garnish with freshly chopped basil. The fresh herbs elevate the flavours beautifully.
My Equipment:
Ingredients
• For the Chicken:
o 2 chicken breasts & 2 boneless chicken thighs (cut into manageable pieces)
o 1 tbsp salt
o 1 tbsp black pepper powder
o Plain flour (for coating)
o ½ cup cooking oil
• For the Sauce:
o 75 g butter
o 1 onion, sliced super thin
o 1 tbsp ginger paste
o 1 tbsp garlic paste
o 1 tsp oregano
o 1 tbsp fresh rosemary, roughly chopped
o 2 tsp chili powder
o 1 tsp mustard
o 6 sun-dried tomatoes, cut into strips
o 3 tbsp tomato puree
o 1 cup chicken broth
o 1 handful fresh spinach
o ½ cup double cream
o ½ cup grated cheese
o Fresh basil, chopped (for garnish)
________________________________________
Method
1. Prepare the Chicken:
o Season the chicken pieces with salt and black pepper. No need for long marination—just a quick mix, and we’re good to go.
o Coat the chicken in plain flour, shaking off excess. This helps create a beautiful golden crust when frying.
2. Fry the Chicken:
o Heat the oil in a dry frying pan over medium heat.
o Add the chicken pieces carefully—don’t touch them for the first 3 minutes to allow a golden crust to form.
o Once golden brown, remove the chicken. It will finish cooking in the sauce.
3. Build the Flavourful Sauce:
o Remove 80% of the oil, leaving behind the browned bits. Add butter and let it melt, scraping the pan to absorb all that flavour.
o Add sliced onions and a pinch of salt. Cook until golden and soft (about 7 minutes).
o Stir in ginger and garlic paste, sautéing for a minute until fragrant.
4. Add the Spices & Tomatoes:
o Stir in oregano, rosemary, chili powder, mustard, and sun-dried tomatoes.
o Cook for a minute, ensuring the spices release their aroma without burning.
o Add tomato puree and cook for another minute to remove the raw tomato taste.
5. Deglaze & Simmer:
o Pour in chicken broth, increasing the heat slightly. Let it gently boil for 2 minutes—this deepens the sauce’s flavour.
o Stir in fresh spinach and let it wilt into the sauce.
6. Make it Creamy & Rich:
o Pour in double cream, stirring continuously to blend into a luxurious, silky sauce.
o Add half of the grated cheese, letting it melt into the sauce.
7. Bring Back the Chicken:
o Add the golden-fried chicken pieces back into the pan, flipping them to coat in the sauce.
o Let it cook for 5 minutes, allowing the flavours to meld while the sauce thickens to perfection.
8. Final Touch & Serving:
o Garnish with freshly chopped basil. The fresh herbs elevate the flavours beautifully.
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